Moroccan Eggplant Chickpea Tagine
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Moroccan Eggplant Chickpea Tagine

NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 26%
CARBS 69G64% OF CAL
11G FIBER0G ADDED17G INTRINSIC41G OTHER17G TOTAL SUGAR
FAT 13G26% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Moroccan tagine with eggplant and chickpeas spiced with cumin, cinnamon, and coriander, finished with raisins and served over couscous. Aromatic and plant-based.

mainmoroccancurrybeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 extra-large eggplant (or two small)
  • 2 teaspoons salt
  • Bowl of water
  • 2-4 tablespoons olive oil (divided) or coconut oil.
  • 1 medium onion, diced
  • 6-8 garlic cloves, rough chopped
  • 1 cup celery
  • 1 red bell pepper (or large carrot)
  • 1 tablespoon, ras el hanout, more taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 14-ounce can diced or crushed tomatoes
  • 1/3 cup raisins (or chopped dried apricots)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 14-ounce can chickpeas, drained, rinsed.
  • 1 cup veggie broth
  • 1 3/4 cup veggie stock
  • 1-2 tablespoons olive oil
  • 1 small cinnamon stick ( or 1/2 teaspoon)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon granulated garlic ( or onion)
  • 1/2 teaspoon salt, more to taste
  • 1 1/2 cup dry couscous
PREP
30M
SODIUM
1963MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.